Flavoured butters are great to have in the freezer, quick and easy to add to a steak, vegetables, fish, anything you like.
Here are a couple of delicious recipes on how you can make flavoured butters. You can also be creative and make up your own combinations, anything goes!
Anchovy Butter
Anchovy butter is a delicious and versatile spread that adds a savoury umami flavour to bread, vegetables and meats. We have let you into a little secret on our easy anchovy butter recipe, quick and easy to make at home!
Ingredients:
- 110g (3.8 oz, 1/2 cup) unsalted butter, at room temperature.
- 2-3 anchovy fillets, whizzed in a blender or crushed in pestle and mortar.
- 1 garlic clove, crushed in pestle and mortar (add the salt to the pestle and mortar as it makes the process easier, take care not to add to much though)
- 1 teaspoon lemon juice
- Pinch of black pepper
- Sea salt
Method:
In a mixing bowl, add the softened butter, crushed anchovy fillets, crushed garlic, lemon juice, and black pepper.
- Mix everything together with a spoon or spatula until the ingredients are fully combined and the butter is smooth and creamy. You could do this in a mixer for speed.
- Taste the anchovy butter and adjust seasoning if needed. You can add more anchovies if you want a stronger flavour, or more lemon juice if you want a tangier taste.
- Once you’re happy with the flavour, transfer the anchovy butter to a ramekin if using immediately.
- You can serve the anchovy butter immediately or cover it with plastic wrap and store it in the refrigerator for up to a week. It also freezes very well, to freeze what is not used straight away, make a log (for ease of slicing bits off), wrap well in cling film and store in the freezer for up to three months. Slice off a bit as you need it. Ideal!
Herb Butter
Herb butter provides you with a little taste of luxury and really enhances your normal butter. Its simple to make and is likely to become a household favourite! This delicious butter only requires a few ingredients but can really enhance any meal, so why not give our recipe a go!
Ingredients:
- 1. 110g (3.8 oz, 1/2 cup) unsalted butter, at room temperature.
- 2. 1 garlic clove, crushed in pestle and mortar (add the salt to the pestle and mortar as it makes the process easier, take care not to add to much though)
- 3. 1 tablespoon fresh tarragon leaves, finely chopped (or you favourite herb)
- 4. Sea salt, to taste.
Method:
- 1. In a small bowl, combine the softened butter, garlic, and chopped tarragon. Use a spoon or spatula to mix everything together until well combined. You can use a blender to make life easier
- 2. Once the mixture is well mixed, add a pinch of sea salt and mix again.
- 3. Transfer the butter mixture to a piece of plastic wrap or parchment paper. Use the wrap or paper to shape the butter mixture into a log, twisting the ends to seal the butter.
- 4. Refrigerate the butter log for at least 1 hour to allow it to firm up.
- 5. When ready to serve, remove the butter from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- 6. To serve, slice the butter into rounds or use a vegetable peeler to shave off thin curls. The butter can be used immediately or stored in the refrigerator for up to 2 weeks.
- 7. It also freezes very well, to freeze what is not used straight away make a log (for ease of slicing bits off), wrap well in cling film and store in freezer for up to three months.
For more useful Kitchen Secrets and other tips and tricks, and other recipes that work perfectly with our flavoured butters then take a look at our other blogs to help enhance your home cooking.
